savory | healthy
THE PICKY EATER BLOG
Heat oil in a large pot, sauté the diced onion for 3-4 minutes. Add the crushed garlic and chopped thyme. Stir for 3 minutes.
Next, add the sliced mushrooms and cook for 5-8 minutes until soft.
Next, add the flour and cook and stir for 3-4 minutes until combined.
Pour in the vegetable stock, stir and bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
Remove ½ of the soup and blend in a blender until smooth. Return the blended soup to the pot, add the milk and seasonings, stir through and bring to a simmer.
SEASON WITH FLAVOR
Season the soup with salt, pepper, and freshly chopped parsley.